To prevent it from exploding after being put into the pot later.

Then remove the fascia and blood vessels from the fish roe and fish oil, and then cut off the large pieces.

After cutting, rinse off the blood and put it in a basket for later use.

Different from other boiled dishes, fish offal cannot be cooked directly in the red oil soup, but must be boiled first.

The so-called flying water means to swim in boiling water.

This can not only remove the odor in the ingredients, but also make the taste firmer.

Boil water in a pot and add two teaspoons of salt to the water.

Salt can make fish offal more tender and smooth.

When the water in the pot boils, he adds half a spoon of high-strength white wine to the pot. When the white wine evaporates, it will take away the odor of the ingredients and achieve the purpose of removing the fishy smell.

After pouring in the white wine.

Lin Xu put the prepared fish offal into the pot.

Wait for the water in the pot to boil again, and immediately remove the ingredients to control the water.

Then, we officially started making boiled fish offal!

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Chapter completed!